The Best Whole Grain Zucchini Muffins
User Reviews
4.7
The Best Whole Grain Zucchini Muffins
Description
The Best Whole Grain Zucchini Muffins use white whole wheat flour with cinnamon and baking soda and powder to provide structure and gentle rise. Shredded zucchini folded into the batter adds moisture and subtle vegetal flavor without overpowering sweetness. Sugar and eggs bind the ingredients while oil lends tenderness.
Optional milk chocolate chips enhance the muffins with pockets of sweetness, complemented by a sprinkle of coarse sugar on top for a slight crunch. The baking time at moderate heat yields muffins with slightly crisp edges and moist interiors.
These muffins work well for breakfast or snacks paired with coffee or tea. The zucchini helps add moisture, making them less dry than typical muffins.
The recipe advises light squeezing of shredded zucchini to manage moisture without drying out the batter. Apple can be substituted for zucchini for variation.
Ingredients
- ¾ cup granulated sugar can use 1/2 cup for a less sweet muffin
- 2 egg large
- ⅓ cup canola oil avocado, vegetable or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ¼ cups white whole wheat flour can sub all-purpose
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 cups zucchini measured after wringing (see note, finely shredded, lightly squeezed of excess water
- ½ cup milk chocolate chips plus more for tops of muffins, if desired), optional, or semisweet or bittersweet chocolate chips
- sugar optional, raw or coarse, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
- In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
- Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
- Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
- Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
- Bake for 17-22 minutes until the tops spring back lightly to the touch.
- Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).
Notes
- Lightly squeeze shredded zucchini by hand to remove excess moisture without drying it out.
- Substitute up to 1 cup finely shredded apple for zucchini for a different flavor and texture.
- Use paper liners or grease muffin tins to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 186kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 206mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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